I found another bag of frozen rhubarb in the chest freezer which is never a bad thing, but my rhubarb patch outside is growing strong and I will have all the fresh rhubarb I could possible eat within the next few weeks. So found rhubarb just means I need to eat it right fast before the fresh stuff comes in. (I haven’t had a problem with that. it’s almost gone already). Plus the other day while I was digging up and transplanting raspberry bushes to the back yard, my neighbor came over and gave me a gallon of frozen raspberries, harvested from said bushes that I was currently planting in my yard. Score for me! Free bushes and berries…I have such nice neighbors.

So the logical thing to do with my new found and giving bounty was of course to hurry up and bake something. Cobbler. Why cobbler? Well, why not? I figured the mr would really like it and eat it and I also didn’t want to make anything to fussy because I was just to dang busy spending all of my extra time outside doing outside things. And cobbler, it’s not fussy because it is basically biscuits and jam baked up all together. Not a lot to think about and comes out looking all homey and sweet and smelling all nice and cozy. Doesn’t that sound nice? And not a pain in the ass?

And best part. A made cobbler works as dessert or breakfasts or just a snack. Just asked the mr. He ate it for all the reasons. With a dollop of yogurt or cream of course because he is fancy like that.

And yeah the fruit I used was frozen, but fresh works just the same here too.

Raspberry Rhubarb Cobbler

3/4 -1 cup sugar (lesser amount if you like a little more tartness. I used lesser amount)

1 teaspoon cinnamon

For the dough

1 cups all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons sugar

3 tablespoons neutral flavored oil

1/2 cup plant based milk

1 teaspoon apple cider vinegar

Preheat oven to 350.

In a large bowl mix together the rhubarb and raspberries with the corn starch, sugar, and cinnamon. Grease a 8 inch round pan the is at least 2 inches deep (can use a slightly large pan or a square) and dump in fruit mixture. Place into oven to bake for about 15 minutes or the fruit starts to break down.

While fruit is baking, mix up biscuit dough. Flour, salt, 2 tablespoons sugar, and baking powder go in a large bowl and mixed until combined. Add in the oil, the milk, and the vinegar. Mix until just incorporated and a dough has formed.

Remove the fruit cooking from the oven. Turn heat up to 375.

Carefully drop spoonfuls of biscuit batter on top of fruit. Brush the top of the biscuits with a little milk and sprinkle with remaining tablespoon sugar. Place the pan back into the oven and bake for another 25-30 minutes or until the biscuits are all nice and golden brown on top.

Remove from oven and let cool for a few minutes before serving. Serve warm with a scoop or dollop of soothing creamy (coconut cream, yogurt, ice cream…..whatever floats your boat.)

Left overs can be stored in pan, just cover it with something and place in fridge. Can be eaten cold to or reheated in microwave or oven.